Dandelion Root, from

Latin Name: Taraxacum officinalis

Plant Family: Asteraceae

Other Names: Cankerwort, Clockflower, Tell-The-Time, Blowball, Puffball, Priest’s Crown, Swine Snout, Meacamas, Piscialetto, Pissenlit, Dent de Lion, Kuhblume and Tarassaco.

Description: Dandelion roots have an earthy flavour that are slightly bitter and are the traditional partner to burdock in the well-known dandelion and burdock drink. Dandelion roots can be roasted to make a caffeine-free coffee.

To make tea: infuse 1-2 teaspoons per cup of hot water up to 3 times per day. Steep for 3-10 minutes, depending on taste.